Shrimp Creole
The Best of Byerly’s cookbook
The Best of Byerly’s cookbook
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Shrimp Creole
Prep Time15 Minutes
Servings8
Cook Time25 Minutes
Ingredients
2 pounds medium (28 to 34 total) raw, shelled and deveined shrimp
¼ cup safflower oil
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup sliced celery
1 ½ teaspoons minced garlic
2 28-ounce cans whole tomatoes, undrained, chopped
½ cup water
2 small bay leaves
1 tablespoon paprika
½ to ¾ teaspoons cayenne pepper
2 teaspoons kosher salt
2 cups long-grain rice, cooked according to package instructions
Snipped fresh parsley, for garnish
Directions
- Rinse shrimp; pat dry with paper towels.
- Heat oil in a heavy 4- to 5-quart Dutch oven.
- Sauté onion, green pepper, celery and garlic for 5 minutes, stirring occasionally. Stir in tomatoes, water, bay leaves, paprika, cayenne pepper and salt. Simmer for 15 minutes.
- Stir in shrimp; continue to simmer until shrimp turn opaque, 3 to 5 minutes. Discard bay leaves.
- To serve, spoon shrimp Creole over cooked rice and garnish with parsley. Serve immediately.
15 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
L&B Large Peeled & Deveined Raw Shrimp Tail Off 41-50 CT, 16 Ounce
Deal
$12.99 was $14.99$0.81/oz
Spectrum Culinary Organic Safflower Oil, 16 Ounce
$12.99$0.81/oz
Yellow Onions Bagged, 3 Pound
$3.99$1.33/lb
Premium Green Bell Peppers, 0.5 Pound
$1.75 avg/ea$3.49/lb
Fresh Celery, 1 Each
$2.99
Spice World Minced Garlic, 4.5 Ounce
$3.99$0.89/oz
Our Family Whole Peeled Tomatoes, 28 Ounce
$2.59$0.09/oz
L&B Spring Water, 24 Each
$4.99$0.21 each
L&B Bay Leaves, 0.1 Ounce
Deal
$5.52 was $6.49$55.20/oz
L&B Hungarian Paprika, 2.1 Ounce
$6.39$3.04/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
$6.19$2.95/oz
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
Our Family Enriched Long Grain White Rice, 32 Ounce
$2.19$0.07/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Directions
- Rinse shrimp; pat dry with paper towels.
- Heat oil in a heavy 4- to 5-quart Dutch oven.
- Sauté onion, green pepper, celery and garlic for 5 minutes, stirring occasionally. Stir in tomatoes, water, bay leaves, paprika, cayenne pepper and salt. Simmer for 15 minutes.
- Stir in shrimp; continue to simmer until shrimp turn opaque, 3 to 5 minutes. Discard bay leaves.
- To serve, spoon shrimp Creole over cooked rice and garnish with parsley. Serve immediately.